MOO SHU DISH RECIPES

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MOO SHU PORK (???) | MADE WITH LAU



Moo Shu Pork (???) | Made With Lau image

Learn how to make a Cantonese version of this healthy home-cooking favorite from Northern China.

Provided by Made With Lau

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

1 oz dried wood ear fungus
8 oz cabbage
2 oz lean pork
2 oz carrot
2 oz celery
2 egg
8 flour tortillas
salt
1.5 tsp cornstarch
0.5 tsp water
0.25 tsp salt
hoisin sauce
2 tbsp canola oil
0.5 tsp chicken bouillon
1 tbsp oyster sauce

Steps:

  • Submerge the wood ear fungus in a bowl of water for 5-15 minutes.
  • Now, we'll cut our lean pork into thin slices, and then into thin strips.
  • As we did with the pork, we'll be cutting our cabbage, celery, and carrots into thin slices, and then into thin strips.
  • Crack your eggs into a bowl and add a little bit of salt (to taste). Mix with your fork until bubbles form.
  • As with most Chinese recipes, we need our wok to be really hot before cooking. Set the stove to high heat and heat the wok for 3-5 minutes. When it's ready, it should just be starting to let off a little bit of steam/smoke.
  • Add more canola oil to the wok, and wait about 1-2 minutes for the wok to heat up again.
  • Since there's already oil in the wok, we don't need to add any more oil.
  • Since a lot of the taste comes from hoisin sauce, we don't need to add too much flavoring to the vegetables themselves.
  • Almost there! We just need to cut our eggs into slices, and warm up our tortillas.

MOO SHU PORK FOR TWO RECIPE | ALLRECIPES



Moo Shu Pork for Two Recipe | Allrecipes image

Though I made this moo shu pork recipe for 2 as a delicious way to use leftover hoisin sauce, it can easily be adapted for larger groups and makes a fun party food.

Provided by IBNSHISHA

Categories     World Cuisine    Asian

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 2 servings

Number Of Ingredients 19

1 teaspoon cooking oil
1 egg, beaten
5 ounces pork tenderloin, sliced into thin strips
1 dash salt
1 dash ground black pepper
1 dash ground Sichuan pepper
½ ounce dried cloud ear mushrooms
1 ounce bean thread noodles
1 tablespoon sesame oil
1 teaspoon oyster sauce
1 tablespoon soy sauce
1 bunch scallions, cut into 3/4-inch lengths
? cup shredded napa cabbage
2 tablespoons hoisin sauce
1 teaspoon grated ginger
1 teaspoon sake
1 teaspoon soy sauce
1 clove garlic, grated
8 frozen Chinese moo shu pancakes, thawed and warmed

Steps:

  • Heat cooking oil in a square Japanese omelet pan or small skillet over medium heat. Pour beaten egg into the skillet and spread evenly. Cook until just set, 3 to 5 minutes. Transfer to a cutting board lined with a paper towel to cool.
  • Sprinkle pork with salt, black pepper, and Sichuan pepper. Set aside.
  • Place cloud ear mushrooms in a bowl and cover with warm water. Place noodles in a separate bowl and cover with warm water. Let mushrooms and noodles soak until reconstituted and soft, about 5 minutes.
  • Drain mushrooms and slice into thin strips. Drain noodles and cut into shorter lengths.
  • Heat sesame oil in a frying pan or wok over medium heat. Add pork and stir-fry until it changes color, about 3 minutes. Add mushrooms and noodles and cook 1 minute more. Swirl in oyster sauce and soy sauce and stir-fry until evenly coated, about 1 minute more. Transfer to a small plate.
  • Place scallions, cabbage, and cooked egg in individual serving dishes.
  • Combine hoisin sauce, ginger, sake, soy sauce, and garlic in a small bowl.
  • Place moo shu pancakes on a microwave-safe plate and warm in the microwave for about 45 seconds.
  • Place moo shu pancakes in the center of the table surrounded by meat, vegetables, and sauce. Moo shu is eating by taking a moo shu pancake in your hand, spread the inner side with sauce, then add pork mixture, egg, and vegetables as desired, wrap, and eat.

Nutrition Facts : Calories 540.6 calories, CarbohydrateContent 74.2 g, CholesterolContent 133 mg, FatContent 16.3 g, FiberContent 9.7 g, ProteinContent 24.5 g, SaturatedFatContent 3.6 g, SodiumContent 1159.7 mg, SugarContent 7.7 g

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